Details

NOTE: This workshop takes place over 2 days, Saturday 17 and Sunday 18 May.

Learn the essential techniques of quality breadmaking from a French-trained pastry chef.

Discover the function and importance of different types of flour and grains, cheese, fruit and vegetables as you create a basic bread loaf, sourdough starter, brioche and flatbread.

Everything is supplied.

Students are asked to bring an apron and container, and to wear enclosed shoes and tie back long hair. Students MUST disclose any dietary requirements on enrolment.